Hi, I just recently picked up the spatula and have become a baking enthusiast. Right now I’ve been trying to perfect the chiffon cake in a layer cake pan rather then tube pan and there are some things I just can’t figure out. First I’ve been looking at many many many chiffon recipes and noticed that the amount of liquid really changes. One recipe will call for 1/4 c oil and 1/3 cup water while other recipes call for 1/2 c oil and 3/4 cup water (traditional recipes), otherwise everything else is the same except maybe the egg yolk to white ratio. My question is does anyone know what each ingredient does for the chiffon cake? Perhaps that’ll help me to figure out the science behind this cake.
Second, I’ve been baking these cakes in 9"circle layer pan, and every time i try to invert it the cake just shrinks from the sides to much for it to hold in the pan. What I’m trying to figure out is how to stop this shrinkage from happening. There must be something I’m doing wrong cause if I did it in a tube pan its not suppose to pull from the sides right? I’ve heard chiffon can be made in a 9” layer pan but no matter what I do I can’t get it to stop pulling from the sides to be able to invert it to cool. Also I know some recipes say you don’t have to invert it but if you don’t shrinkage will always occur right? Please help…any answers or clues will be much appreciated. I really want to try and perfect this cake before moving on and i’ve already baked it a good 4-5 times as is. Many thanks in advance for any info you can send my way.